Bakers percentages are relative to flour weight (flour equals 100%) and every other ingredient is a percentage of this. Flour from the Starter is not counted.
Note: This recipe was uploaded in grams and has been automatically converted to other measures, let us know of any corrections.

Method

For proofing/resting times, please use your favorite method of folding/resting.

Shape into final form, cover and refrigerate overnight ( 8 -12 hours)

Remove from cold and allow to warm up to room temp for about 2 hours

Preheat your oven to 430 F and place a tray of water in the bottom rack.

Bake for 20 minutes then reduce the heat to 400 F and remove the tray of water.

Bake for another 15 minutes, and remove it from the pan. Place it back in the oven on the rack for another 5 - 10 minutes if the bread is not fully cooked.

This weekend I tried your sourdough version of this bread. It created delicious bread! Although, in my bread, I used a whole wheat starter and 190 g. of a "white" whole wheat and then the balance of the AP white flour.

I mixed everything in a bowl by hand. When it came together, I let it rest for about 5 minutes. Then I did the standard streach and fold for about 3 - 5 min. Formed it into a ball and let it rise in a clean bowl for about 6 hours or so - it was about doubled in size. I turned it out of the bowl and shaped it into a batard and stuck it in the fridge overnight.

The next day, I pulled it out of the fridge for a couple of hours. Then I baked it on a pizza stone in my over as the above baking directions suggest.

To be honest, I haven't tried this at home since I made the sourdough version. I did make it at work once and I think it was left out at room temp too long before overnight fermentation. It was very sour.